November 3rd, 2013

Sleeping Illya

Okay, let's synchronize our watches

Okay, today symbolizes one of the dumbest things about life in America... or at least some parts, at least to me.

Today sees the end of Daylight Savings Time.   It has both its critics and its champions and I suspect it had its usefulness in our past, but I struggle to see its value now.  If anyone can offer some words of wisdom, I’d appreciate it.  What is the benefits of mucking about with the time?

So, what do you say, Cousins who must deal with this?  Is there anyone out there whose country is sane and leaves time alone?
Tanner

Ginger Scones

Ginger Scones

Ingredients:
2 cups all purpose flour
¼ cup sugar
3 tsp baking powder
½ tsp. Salt
1 stick of chilled unsalted butter cut into small pieces
½ cup chopped crystallized ginger
1 egg
½ cup heavy creamm
Directions:
Preheat an oven to 350ºF. Lightly grease a scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the crystallized ginger and stir to mix.

In a small bowl, whisk together the egg and cream until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.
hipster greg maddux

OT: Recasting The Great Escape

Here's the post for us to continue discussing who we'd cast if "The Great Escape" were going to be filmed today.

Meany Darling and I are in agreement that David Tennant will be cast in the Gordon Jackson role. WOOHOOOO.

I'd like to make the case for Martin Freeman as Blythe, even though he's not bald like Donald Pleasance. However, he is sweet and adorable and when he goes blind, you'll still want to hug him. :3

We also need to find a spot for Hiddles and the Cumberbatch. Feel free to give us your ideas for Hundley and Hilts, as we're stuck.

And, Hollywood, if you're reading this, please don't take this to mean we actually want to see a remake of "The Great Escape" - there would never, ever be a remake that would do the first movie justice. You can't improve upon perfection!!!
valent

Pears poached in red wine and blackcurrant liquor

Found an English version!



Ingredients for 4 servings:


  • 4 Bosc pears or William, medium size,

  • 2 cups/500 ml dry red wine,

  • 4 ounces/125 ml crème de cassis,

  • 1/3 cup/75 g sugar,

  • 1 cinnamon stick.

Preparation Steps:

1. Combine wine, a third of the crème de cassis, sugar, and cinnamon stick in large, heavy saucepan. Bring to boil over medium heat, stirring until sugar dissolves, and simmer gently for 5 minutes.

2. Peel pears, leaving stems intact. Cut small slice off the bottom of each pear so it will stand upright.Arrange pears on their sides in saucepan. Cover and simmer until pears are tender, turning once, about 15 minutes per side. Cooking time will depend on the size of the pears; test with the point of a sharp knife, there should be just a little resistance when cooked. Using a slotted spoon, transfer pears to upright position in a serving dish.

3. Return the pan to the heat and boil the poaching liquid until reduced and thick enough to coat the back of a wooden spatula, about 10 minutes. Pour in the rest of the crème de cassis.

4. Pour the wine sauce over the pears and serve cold.

It's pretty to add some blackcurrant berries (frozen ones are great) or blackcurrant jelly...

Birthday 9-19-13

Diabetic-friendly pumpkin pie

I was served this and it is completely and totally delicious.

I graham cracker crust
1 package of instant sugar free fat free vanilla pudding (small box)
1 Tablespoon of pumpkin pie spice
1 cup of pumpkin puree
1 1/4 cup of skim milk
1 8oz tub of cool whip
Combine the pudding, pie spice and milk, whisk for 1-2 minutes
Add the pumpkin whisk for another minute
Fold in ½ tub of cool whip until mixed
Pour into graham cracker pie crust.
Refrigerate!!
If desired, cover the pie with the rest of the cool whip.